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08/19/2009 08:48:41 PM · #26 |
Originally posted by Yo_Spiff:
Rule of thirds... pretty much a freestudy. |
I agree, but this can only be good for the site. Some of the challenge topics lately have really left the numbers dwindling.
More folks... more entries... more fun.
Taking the challenge topics so seriously is detrimental to the site, I fear. DNMCs should be rare and obvious, but some folks give them out at a whim and it's running folks off who could be real players at the site.
I like the new challenge topics... although I would like for them to end a day later to get them more evenly distributed throughout the week. |
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08/20/2009 09:35:30 AM · #27 |
| My hunger strike worked. I was just about to call the news stations to get some real simpathy and support behind me. |
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08/20/2009 09:54:32 AM · #28 |
Originally posted by GeneralE:
Originally posted by Spazmo99:
Guinness is somewhat unique in that it undergoes a partial bacterial fermentation, which gives it that unique Guinness taste, where most beers are solely yeast fermented. |
Never heard of this -- do you have more info? I've made stout in the (long ago) past, but never got that "Guinness" taste myself. |
Originally posted by ivo:
Q: Someone told me that Guinness intentionally added sour Guinness to their beers. Is that true?
A: Yes, part of the process is to blend in some specially soured Guinness. The following was extracted from the Homebrew Digest. I believe the original author was Martin Lodahl, but I may be mistaken: "...they have a series of huge oaken tuns dating back to the days before Arthur Guinness bought the brewery, which they still use as fermentors for a fraction of the beer. The tuns have an endemic population of Brettanomyces, lactic acid bacteria and Lord knows what else, and beer fermented in it sours emphatically. They pasteurize this and blend small quantities of it with beer fermented in more modern vessels."[/i]
Guinness FAQs. |
Message edited by author 2009-08-20 09:57:09. |
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